I truly can say that roasting vegetables are my absolute favorite way to enjoy them because it enhances the flavor—improving the overall taste. Therefore, I usually roast veggies multiple times of the day and/or at least two to three times a week.
In my household, we enjoy veggies anytime of the day—for breakfast with smoked or any type of sausage. For dinner, as a sheet pan with roasted chicken or beef. No matter how you roast them, the foods (i.e. vegetables or meats) are super flavorful, and the cooking and cleaning time significantly reduced.
Now as far as this recipe goes, there are typically only three ingredients I always use and it makes for the BEST Roasted Veggies ever. So without further ado, you will discover the secret ingredients I combine to further enhance the flavor of any blend of veggies in my recipe below. Enjoy! 😉
Best Roasted Veggies
Three flavorful seasonings or spices in this recipe aid in boosting the delicious roasted flavor of any veggie.
Ingredients
- 1 /2 cup Cauliflower florets
- 1/4 cup Red Bell Peppers Cut in strips
- 1/4 cup Green Bell Peppers cut into strips
- 1/4 cup Red Onion cut into chunks
- 1/4 cup Baby Carrots
- 2 tbsp Olive Oil for drizzling
- 1/2 tbsp Adodo All Purpose Seasoning
- 1/2 tbsp Tony Cacheres Original Creole Seasoning
- 1 /2 tsp Black Pepper
Instructions
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Preheat oven to 400 degrees.
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Place cut veggies on a nonstick or foil lined baking sheet.
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Drizzle with olive oil, insuring that all veggies are covered.
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Next, sprinkle with spices, and pepper. Using your hands, massage the veggies to coat entirely with the oil and spices.
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Roast for 8 minutes, allowing the veggies to lightly brown, char and become fork tender.
Recipe Notes
NOTE: The measurements for the spices will vary based on the quantity of vegetables being roasted. Therefore, adjust the recipe and add more or less if needed and based on your own palate or taste.
Whenever possible use organic ingredients.
